Tehnološka svojstva sjemena uljane repice i sastav ulja

master's thesis

• Title (english): Technical properties of rapeseed seed and composition of fatty acids
• Author: Ana Grgurević
• Mentor: Dubravka Štrucelj (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2005-12-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Unutar ovog rada provedena su ispitivanja tehnoloških svojstava 16 uzoraka sjemena uljane repice roda 2004. godine, od kojih su 3 bile uzgojene i na drugoj lokaciji. Ispitivana su tehnološka svojstva sjemena novih sorti ili hibrida repice i neka svojstva iz njih dobivenog ulja. Rezultati određivanja udjela nečistoća, mase 1000 zrna, volumske mase i udjela ulja su potvrdili dobru kvalitetu sjemena uljane repice. Udio vode u sjemenu u većini uzoraka bio je iznad kritičnih 7%, a ulje se kretalo od 33,41% do 41,52%, ovisno o sorti i lokaciji. U ulju repice određivan je sastav masnih kiselina, specifične apsorbancije u UV području na 232 i 270 nm te indeks boje i udjel klorofila. Sva ispitivana ulja nisu sadržavala eruka kiselinu, a imala su najviše oleinske iza čega su slijedile dvije polinezasićene masne kiseline (linolna i linolenska), što ovom ulju daje visoku nutritivnu vrijednost. Razlike u sastavu svih pojedinačnih masnih kiselina i između sorti i između dvije lokacije su statistički značajne. Neke vrijednosti za oleinsku i palmitinsku kiselinu bile su iznad, a za linolnu i linolensku su bile ispod onih propisanih Pravilnikom, o čemu treba voditi računa kod pisanja novih zakonskih propisa. Indeks boje ispitivanih ulja bio je nizak, kao i udjel ukupnih klorofila. Spektrofotometrijska analiza u UV području pokazala je veće prisustvo konjugiranih diena i triena nego u maslinovim uljima.

Abstract (english)

In this work the investigations ot technical properties of 16 rapeseed samples cultivated in 2004, including 3 of them for other location, were carried out. The technological properties of seed from new varieties and hybrids were determined as well as some properties of corresponding oils. The results of the determination of impurities content, mass of 1000 seeds, volume mass and oil content verified the good rapessed gualiy. Water content in seed samples was over critical 7%, and oil content was from 33,41% to 41,52%, according to variety and location. In rapeseed oil, the fatty acid composition, specific absorptions in UV area at 232 nm and 270 nm, as well as colour index and chlorophyl content was determined. Erucic acid was absent in all investigated oils. The most represented fatty acid was oleic acid, followed by two polyunsaturated acids (linoleic and linolenic), what is the basis for high nutritive quality of rapeseed oils. Content differences of all fatty acids, between varieties and two locations are statistical important. Some values for oleic and palmitic acid were over, and for linoleic and linolenic were under those registrated by Regulatory, and must be taken care of during writing new legal regulation. Colour index of investigated oils was low, like total chlorophyll content. Spectrofotometric analysis in UV area showed larger amount of conugated diens and triens than that in olive oil.

• Keywords: masne kiseline; sjeme repice; sorte; tehnološka svojstva; ulje repice
• Keywords (english): fatty acids; rapessed; rapeseed oil; technological properties; varieties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:944726
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-11 09:51:49